人们在长期的生活实践中掌握了各种烹调技术,并通过煎、炒、烹、炸等方式提高食品的美味,增强人们的饮食质量。但某些不正当的烹调方法会产生一些致癌物质,反而给人体健康带来危害。据世界卫生组织估计,大约有50％的男性癌症和30％的女性癌症病人的发病,是直接和间接与饮食有关。 一、加工食品中致癌物质的产生 1.烹调温度的影响:烹调温 People have mastered a variety of cooking techniques in long-term life practices, and improved the taste of foods through frying, frying, cooking, frying, etc., and enhanced people’s diet quality. However, some improper cooking methods will produce some carcinogenic substances, but will cause harm to human health. According to WHO estimates, about 50% of male cancers and 30% of female cancer patients are directly and indirectly related to diet. First, the production of carcinogenic substances in processed foods 1. The influence of cooking temperature: cooking temperature